Roast Tenderloin Of Beef With Cornichon Tarragon Sauce
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tbsps
Vegetable Oil2 cups
White Wine (dry)4 medium
Shallot (minced)4 tsps
Tarragon (dried)2 tbsps
Heavy Cream6 tbsps
Unsalted Butter (softened)4 tbsps
Dijon Mustard3 tbsps
Olive Oil2 tbsps
Mustard Seed1 cup
Red Wine Vinegar1 tbsp
Sugar1 medium
Red Onion (thinly sliced)680 g
Green Bean (trimmed)Directions:
1
Make the Beef and Sauce: Preheat the oven to 450 degrees F
2
And season the tenderloin with salt and pepper
3
Heat the oil in a large skillet over medium-high heat until almost smoking
4
Add the roast and cook, turning often, until browned on all sides, 5 to 7 minutes
5
Transfer the skillet to the oven and roast for 25 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare
6
Transfer the roast to a warmed platter and cover loosely with foil
7
Place the roasting skillet on top of the stove, being careful not to touch the hot handle with bare hands
8
Add the wine, shallots, and dried tarragon and bring to a boil over high heat
9
Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet, until reduced to 1/4 cup
10
Add the cornichons, cream and any meat juices that have accumulated on the platter
11
Simmer for 3 minutes longer
12
Reduce the heat to low and whisk in the butter, mustard, fresh tarragon, and salt and pepper, to taste
13
Cut the beef crosswise into 1/4-inch thick slices
14
Decoratively arrange the beef, sauce, and garnish on a large platter
15
Serve hot or at room temperature
16
Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes
17
Transfer oil with seeds to a large bowl
18
Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes
19
Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes
20
Remove from heat and stir in vinegar, then add to mustard oil in large bowl
21
Have ready a large bowl of ice and cold water
22
Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes
23
Drain in a colander and plunge into ice water to stop cooking, then drain well
24
Toss beans with vinaigrette and salt and pepper, to taste
25
Serve at room temperature or chilled